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Heather C
Lentil salad with avocado and mint dressing
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Ingredients
Directions
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Drain the lentils, rinse them with cold water and drain.
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Heat 2 tablespoons of olive oil and fry the zucchini cubes 2-3 minutes. Allow to cool.
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Put some mint leaves separately for the garnish and chop the rest.
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Grate the skin of half an orange and squeeze out the whole fruit. Mix the juice and the grater with the rest of the olive oil and add the raisins and salt and pepper.
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Spoon the dressing, zucchini, avocado, almonds and chopped fresh mint into the lentils.
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Sprinkle the salad with the goat's cheese and garnish with the mint leaves.
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Nutrition
715Calories
Sodium0% DV0g
Fat75% DV49g
Protein36% DV18g
Carbs15% DV45g
Fiber0% DV0g
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